Ingredients
Scale
- 1 tbsp coconut oil
- 1 tsp fresh ginger, grated
- 3 cloves garlic, minced
- ¼ cup Thai red curry paste
- 2 tbsp chicken bone broth concentrate
- ½ cup boiling water
- 1 can (13.5 fl oz) coconut milk
- Juice of 1 lime
- 5 pieces chicken thighs, fat trimmed
- 1.5 cups jasmine rice
- Chopped spring onions and coriander for garnish
Instructions
- Prepare ingredients: Chop garlic, grate ginger, and trim chicken.
- Heat coconut oil in a large pot over medium heat. Sauté ginger and garlic until fragrant (about 2 minutes).
- Add red curry paste and cook for an additional minute.
- Mix in chicken broth concentrate and boiling water; stir well before adding coconut milk.
- Submerge chicken thighs in the pot; bring to a gentle simmer.
- Cook jasmine rice separately according to package instructions while chicken simmers.
- Cook chicken until it reaches an internal temperature of 165°F (approx. 20 minutes), then remove from heat.
- Serve rice in bowls topped with broth, chicken pieces, garnished with spring onions, coriander, chili oil, and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg